I have been making this lovely salt cured meat now for a number of years and I have to admit that I am starting to crave the idea of having this in the house, I instead to do a light apple wood smoke on it.

I only use my big meat duck breast for this, I let them rest and dry cure them with salt and spices per weight, While you could do it without pink Salt and you could do a wet cure if you wanted.. I have tried them all three ways and for this, I really like a dry salt cure, I have had the unsmoked (and they are good) and I have had them smoked (outstanding)

I went into the fall with a clutch of ducklings to grow out and I currently have some big fat extra drakes that are in need of processing. I will look forward to having some fresh meat in the house for some dishes but I am planning on making at least four to six breast into my Duck Prosciutto.

muscovy ducks all the way, quiet, gentle the males are huge, females smaller, amazing mothers, an a very different taste to them compared to other ducks, they are a duck but from a different gene line, they can breed with mallard line ducks but the produce mule unfertile offspring

I will do just that, I look forward to sharing it with you guys! its such a great way for folks that do not have the land or space or set up to raise a beef to be able to still have a lovely corned meat

We love muscouvy ducks! Raised them a few times but missed getting some last year so on the list for this spring! I laugh every time over their marches…..too silly! I agree perfect mammas! I use their eggs in baking or breakfast dishes. Pretty rich though.
Looking forward to your instructions!!!!!

If not too bothersome….your homemade mustard recipe would be great too! Thanks!

Farmgals Bucket List : Farmgal's Bucket List

I am sorry to have this rant, I might not even post this.. I most likely will and I am sure I will lose a reader or two.. but I have to write this.. If you live in an apartment or a tiny condo in the city, you can be many things.. You can be […]

Ok, its just going on record that we are going to be “in just in time mode” on most things this year. Let me give a example.. we have pulled at least a hundred or two wild parsnips but then we needed to focus on this or that.. and suddenly this week, we are like.. […]